Mushroom and Eggplant Cakes

 
1 cup onion, diced
1/2 cup red pepper, destemmed, deseeded, and diced
1/2 cup orange or yellow pepper, destemmed, deseeded, and diced
2 T. olive oil
1 1/2 lbs. eggplant, peeled, and cut into 1/2-inch cubes
1 cup baby bella mushrooms or other mushrooms of choice, roughly chopped
2 T. garlic, minced
2 T. dry sherry
2 T. balsamic vinegar
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 T. freshly chopped rosemary
1 t. salt
1/2 t. freshly ground black pepper
1/3 cup whole wheat flour
2 T. nutritional yeast flakes
3/4 cup breadcrumbs
1/4 t. paprika
 

In a large non-stick skillet, saute the onion and both types of peppers in the olive oil for 5 minutes to soften. Add the eggplant and saute an additional 5 minutes. Add the mushrooms and garlic and saute an additional 3 minutes. Add the dry sherry and balsamic vinegar, reduce the heat to low, and simmer for 3 minutes. Add the fresh herbs, salt, and pepper, and continue to simmer the vegetable mixture until the vegetables are tender. Remove the skillet from the heat and set aside to cool. When the mixture is cool, transfer the mixture to a large bowl, add the flour and nutritional yeast, and stir well to combine.

Lightly oil a non-stick cookie sheet and set aside. Place the breadcrumbs on a plate, toss them with the paprika, and set aside. Divide the vegetable mixture into 12 portions. Using your hands, roll each portion into a ball, and flatten them slightly to form cakes. Press the cakes into the breadcrumbs, covering them evenly on all sides. Place the cakes on the prepared cookie sheet. Repeat the procedure for the remaining vegetable mixture. Cover and chill the cakes for 2 hours or overnight. Bake at 375 degrees for 5-7 minutes or until golden brown, flip the cakes over, and bake them an additional 5-7 minutes or until golden brown on the other side. Serve two cakes per person.

Yield: 12 cakes or 6 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett